Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

[nw_arizona_granny]

Your mountain home is wonderful.

Yes, I do understand your wanting to go home and get out of the city.

It looks much as the view from my place in Ramona, California looked, beautiful and so peaceful.

Your dog looks like a good one, at first glance, so sweet, at second glance, she appears to be one that you could rely on.

Scott has her twin, about 15 years old and getting health problems.

He brought her with him, when he brought my prescriptions a few days ago, she knows how to control me, she will find the largest mass of my oxygen hose, and lay on it, knowing she will have my full attention, if I want to get up and move around.

When she does, she looks exactly like your photo, you can read her mind, “so what is it worth to get me to move?”

I am attempting to get Scott interested in getting another dog, to go with her. Sassy is about 15 years old.

Sassy was Theresa’s dog and Theresa died 3 years ago, cancer, and Sassy has helped him to keep going and not cave in.

The world is strange, you think you are following a strong path and then find it has ended, and you are headed in a different direction.

I hope you get to live in your mobile soon.

[trisham]

What a beautiful site!

[TenthAmendmentChampion]

I hope you have a nice view and a safe place. I hope you can see the beautiful desert mountains where you are. I hope you get to see something beautiful every day. I never realized how important it was until I moved here, now I am surrounded by the beautiful city of Fresno and soon will get to live in the foothills of the Sierra Nevada.

Our park owner is limited to the homes already established on the land. He inherited the park from his father and never upgraded the water supply, and the State of California won't let him put any new spots on it without a major water treatment plant (probably a $100K investment for him). He tried to sell the park during the real estate boom but got no serious offers, so now he's just collecting the meager rents he charges and hoping no one moves out.

He has about 12 houses on a 13 acre park with no new ones allowed. We just lucked out this time buying the house when we did. That flat spot out to the north of the house looks like a good spot for a garden, now that I'm looking at the picture again.

[TenthAmendmentChampion]

Trisham, the FReeper with the best tagline! Thanks, we got lucky finding this place. It's less than a mile from Pine Flat Lake near Sanger, California. It's above the winter fog!

One morning I drove down to work, above the canyon where the Kings River flows through the foothills. The canyon was encircled by a bank of fog, like an ermine stole tossed on the floor. I got closer and closer to it, until I drove straight in. It was like driving in a cloud.

The poetry bug's got me today. Time to start writing again.

[TenthAmendmentChampion]

Preparedness tips [with comments from those preparing for unrest/times of need]

Shelf Life of Food Storage and other items

Prep Step by Step - (for the COMPLETELY Unprepared)

Water Storage* questions and answers

Recipe Collection ~ using our Foodstorage (Preparedness Forum)

List of when to purchase food storage

Resources for Grains, Beans and Dried Foods

Home Preparedness/Food storage

Home Storage of Milk products - USU extension article

Home Storage of Wheat ~ USU extension

Home Storage of Foods ~ USU booklet 21 pages to keep with your storage.

http://www.pinchingyourpennies.com/forums/forumdisplay.php?f=123

[TenthAmendmentChampion]

Powdered Milk - tips & recipes

If your powdered milk doesn’t get rotated in a timely manner, it will loose its nutrients and some flavor. Shelf life of powdered milk is 6 months (per USU Extension Service).

If you want to use up your powdered milk to rotate, use it in cooking. When a recipe calls for milk just use powdered instead.

Make sweetened condensed milk out of it to use in holiday candy.

Sneak it in when you make homemade cream of chicken soups, potato soup, bread making or Macaroni & Cheese.

Make sure to mix the milk up with hot water, and then chilling it for a smooth creamy taste.

If you need some cold milk in a hurry and their isn’t any already made, just make it the blender with cold water. Toss in a few ice cubes, It comes out quite smooth without having to wait for it to settle.

Recipes:

Healthy Hillbilly Housewife < fun website

Sweetened Condensed Milk
1 cup hot tap water
2 cups sugar
2 cups instant non-fat dry milk powder
6 tablespoons melted margarine
Blender or electric beaters

First get out your blender. You can beat the mixture with electric beaters if you prefer, but a blender really does a better job. A food processor would probably work pretty well too, but I’ve never tried it. So anyway, measure your hot water into the blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixure will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 3 cups, or the equivalent of two cans of condensed milk. Each store-bought can of sweetened condensed milk contains about 1-1/2 cups. So this recipe is equivalent to two cans. The mixture may be measured and used right away in any recipe calling for sweetened condensed milk. Or for longer storage, divide the mixture equally between two clean pint size canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months, and then just thaw before using. Every time you use this recipe instead of buying the name brand stuff from the store you will save about $3.00. Not bad for less than five minutes work.
And for anyone who is skeptical: Yes, this recipe really works in all of the recipes the canned stuff does.

Dry Powdered Milk

http://extension.usu.edu/files/publications/publication/FN_503.pdf

Magic Mix
(makes 5 cups)
4 cups instant dry milk,
(or 2 D cups non-instant)
1 cup flour, (or ½ cup cornstarch)
1 cup margarine
Combine all ingredients. Mix well, until it resembles cornmeal. Store in air tight container in refrigerator 6-8 months.

Cream Broccoli Soup
(using Magic Mix)
6 Servings
1 10 oz. package frozen broccoli
2 cups Magic Mix
1 cube chicken bouillon
2 tablespoons dried onion flakes
4 ounces sharp cheddar cheese
Combine bouillon cube, onion, and broccoli.
Cook in about 4 cups water until broccoli is almost tender.
Combine MAGIC MIX with about 1 cup of the broccoli cooking liquid.
Stir until smooth. Add mixture to cooked broccoli and bring to a boil.
Grate cheese and add to broccoli. Heat to melt cheese.
NOTE: Soup may be thinned by adding additional water or thickened by adding additional MAGIC MIX.

Fudgesicles
about 10 Servings
This is a fun way of using stored dry milk to make a tasty treat.
½ cup sugar
2 cups Magic Mix
3 tablespoons cocoa, (2-3 tablespoons)
2 cups water
1 teaspoon vanilla
½ cup evaporated lowfat milk
Combine in a saucepan sugar, magic mix, and cocoa. Mix well. Stir in water. Stir over medium heat until pudding bubbles. Add vanilla and beat. Stir in evaporated milk, and cool. Stir again then pour into ice cube trays, or small paper cups. Insert a plastic spoon in each. Freeze.

Low-Fat Cream Soup Mix
This recipe replaces canned condensed creamed soups.
2 cups instant dry milk
(or 1 ¼ cups non-instant)
¾ cup cornstarch
¼ cup chicken bouillon granules
2 tablespoons onion flakes
1 teaspoon basil
1 teaspoon thyme
½ teaspoon pepper
Combine all ingredients and mix. Store in air tight container until ready to use. Equivalent to 9 cans of cream soup.

TO SUBSTITUTE FOR 1 CAN CONDENSED SOUP:
Combine D cup dry mix (¼ cup if made with non-instant dry milk) and 1 ¼ cup cool water or liquid from vegetables. Cook over medium heat, stirring until thickened. Add thickened mixture to casseroles as you would a can of soup.

Sweetened Condensed Milk
Makes about 14 oz.
1 D cups instant nonfat dry milk,
(or ¾ cups non-instant)
¾ cup sugar
½ cup boiling water
2 tablespoons butter or margarine
Melt butter in boiling water. Stir in sugar. Place in blender and with blender going add dry milk. Blend until smooth. (Makes about 14 ounces.)

Yogurt
1 ¾ cups regular nonfat dry milk (3 cups instant)
4 cups water, very warm (not over 120 degrees)
D cup plain yogurt, with active cultures, no additives
Combine dry milk and water. Stir with wire whisk until dissolved. Add yogurt and whisk. Pour into containers, cover and incubate in a warm area for 6-8 hours. Do not disturb during incubation. During incubation period the cultures multiply and
thicken the milk. Refrigerate after yogurt has formed. Set aside D cup plain yogurt for starting next batch. Add fruit, jams, juice concentrate, chocolate milk mix, etc., for flavoring before eating.

http://www.pinchingyourpennies.com/forums/showthread.php?t=90783

[djf]

I have what may sound like an odd question.

Have you ever left a french bread out in the open for a few days? You know how it basically gets hard as a rock?

Could this be done intentionally, then package the bread in plastic bags or whatever? I know you can somewhat reconstitute it by steaming it for a bit.

Just seems to me it might work.

[TenthAmendmentChampion]

It looks much as the view from my place in Ramona, California looked, beautiful and so peaceful.

Ramona is gorgeous and the mountains are part of the same chain as the foothills. I love that part of California, you can grow anything there as long as you can get water.

Your dog looks like a good one, at first glance, so sweet, at second glance, she appears to be one that you could rely on.

She is very loyal and protective, she's a terrier mixed breed. Right now she's a pistol! She's still only just a year old so she acts like a puppy a lot of the time. In time I hope she settles down, but she's a blast for us to have because she's such a nut! I hope when she's in the country she gets more exercise, it's really not good for her to be in the house so much right now. She's a fun dog.

I know what you mean about old dogs, they are so sweet to have. My dog Waggs died last year after 15 years of living with us. What a good dog she was. We needed another dog after she passed, so now we have this one.

[TenthAmendmentChampion]

You might want to read this from the Utah State Extension:

http://extension.usu.edu/files/publications/publication/FN_503.pdf

It’s called Use It or Lose It! and talks about storing and using your stockpile of food before any of it goes bad. Good luck!

[TenthAmendmentChampion]

MORE ON USING STORED POWDERED MILK

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Whipped Topping: 1C. ice water, 1 c. powdered milk, and 1 c. powdered sugar (whip on high speed)

Buttermilk: 1 C. water, 1/3 c. powdered milk, 1 tsp. vinegar or lemon juice

Yogurt: 1 quart lukewarm water, 2 c. powdered milk, 1 tbsp. yogurt starter. Mix and let stand overnight.

Cream Cheese: Hang finished yogurt (above) in a cheesecloth overnight and salt to taste.

Evaporated Milk: 1 c. water and 1/3 c. powdered milk

Magic Milk Shakes

*1-1/2 to 2 cups ice water
* 1-1/2 cups nonfat dry milk powder
* 2/3 cup sugar (WAY too much for me. I used 1/2 c. and even that makes it super sweet...I might even use less)
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 to 1-1/2 trays of ice cubes, as much as you can spare
* 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes (or if you have liquid lecithin, you can use about 1/4-ish tsp of that instead of the non-stick spray)

General Directions for Use View Here
http://www.moosmilk.com/MoosMilk.html#GeneralDirectionsforUse

Morning Moo’s
Variable Strengths-Original Strength Moo’s Hot Water
Light or Half Strength 1/4 Cup 4 Cups
Regular (full) Strength 1/2 Cup 4 Cups
Double Strength 1 Cup 4 Cups
Triple Strength 1 1/2 Cups 4 Cups

Liquid Morning Moo’s (full strength- 1/2 cup powder to 4 cups water) may be used in your favorite recipes in place of milk.
Double strength makes an excellent substitute for light cream.
Triple strength is considered a concentrate and can be used as such.
Diluted to half strength, liquid Morning Moo’s tm maybe used to replace water in recipes, producing a more tender & richer tasting product.
Creamer: Add 1 tsp. dry Morning Moo’s tm to 8 oz. coffee to tea.
Buttermilk: Mix 4 Tbsp. buttermilk powder with 1 cup liquid Morning Moo’s tm.
Dried regular Morning Moo’s resembles non-instant, non-fat powdered milk in performance and texture and can be used in recipes as a substitute for an equal volume.
Note: Since Morning Moo’s has a whey base, it has a shortening effect on dough, so you can cut back on the use of shortening.

[TenthAmendmentChampion]

http://www.providentliving.org/content/display/0,11666,7534-1-4065-1,00.html

Water Storage Guidelines

---

Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines:

Containers

Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
Do not use containers previously used to store non-food products.
Water Pretreatment

Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage

Containers should be emptied and refilled regularly.
Store water only where potential leakage would not damage your home or apartment.
Protect stored water from light and heat. Some containers may also require protection from freezing.
The taste of stored water can be improved by pouring it back and forth between two containers before use.

Additional Information

www.fema.gov/plan/prepare/water
www.redcross.org/services/prepare

[TenthAmendmentChampion]

Use it or Lose It!, page 3-2

HOW MUCH of WHAT should be stored?

** 1 gallon of water per person per day
An individual may be able to survive many days without food, but only a few days without water. Therefore, a recommended amount of water to store is 1 gallon per person per day for about 2 weeks. Most homes contain a 25-60 gallon water heater. This will provide a source of fresh water. It is also recommended you store additional water in food grade containers on a shelf or platform off the floor. Storing additional water outside the water heater is prudent in case the water supply in the water heater becomes contaminated from an outside water source prior to shutting off that outside source. (For additional information on water storage see the “Water Storage” section.)

** 1 pound dry matter per person per day
One pound of dry matter provides about 1600 calories of energy. Dry matter may consist of dried beans and legumes, wheat, flour, rice, sugar, dried fruits and vegetables, pastas, dried milk, etc. Because energy is the most critical need (other than water) in a food storage program it must be considered first. Other nutrients such as protein, vitamins and minerals may be sacrificed for short periods of time (up to 3 months) with little ill effect. But since the diet would be very boring if the only thing available to eat were wheat it is advised you include a variety of dried items. (For more information on how much of what should be stored refer to “How to Store What You Use” section.)

WHERE food should be stored
A chemical law says that for every 10 degree rise in temperature there is a doubling in the rate of a chemical reaction. Thus to have maximum quality food should be stored as cool as possible. In addition to cool temperatures, food should be stored in a clean, dark, and dry space. Ideally this space is in a basement insulated from any heat sources and with restricted light. When ideal conditions cannot be obtained, the time food is left in storage should be shortened. In other words—use it faster. Containers should be food grade. For example, garbage bags, cleaning containers, and kitty litter containers are unacceptable. You should be able to tightly seal all containers holding food to protect food against pest infestation and moisture. (For more information on shelf life and where to store food see sections “Shelf Life” and “Where To Store It.”)

WHEN to start storing
Start now. Resource management is always beneficial and ever present. Wise storing of food and using food which has been stored will result in savings of time, money, and resources. Emergencies are never predictable. Therefore, to minimize financial burden, food storage should be built up over a period of time, a little at a time as quickly as possible. In order to insure that there is not waste, all items should be labeled and the oldest should be used first. In other words, rotate your food supply to maintain the highest quality possible.

[TenthAmendmentChampion]

The only thing about that is that the bread tastes stale. It undergoes some kind of chemical change sitting out.

You might try drying it out in a dehydrator, or in a gas oven with a pilot light, or by heating an oven, turning it off, and dehydrating your bread in that.

Granny, do you know?

[TenthAmendmentChampion]

Water Purification Guidelines
If your water supply has become polluted, it should be purified before use. Depending on the nature of the contamination, water may be purified by boiling, disinfection, or filtration.

Boiling
Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne microorganisms. However, boiling of water may concentrate toxic chemical or heavy metal contamination.

Disinfection
Household bleach, if used properly, may be used to kill microorganisms. See Water Storage Guidelines for more information. The use of bleach does not address toxic chemical or heavy metal contamination.

Filtration
Water filters can be effective in purifying water contaminated with microorganisms, toxic chemicals, and heavy metals. The effectiveness of these products depends on design, condition, and proper use. Water filters produced by Seychelle have been used successfully by Church missionaries for many years.

 

[TenthAmendmentChampion]

http://www.centralbean.com/storeandsoak.html

Bean Basics Part 1
Storage and Soaking

How To Store Dried Beans

Dry beans should be stored at room temperature in covered containers. They will keep almost indefinitely. Do not keep dry beans in the refrigerator. If stored incorrectly, the beans may absorb water and spoil before you have a chance to use them.

The plastic bags beans are packaged in are good for storage if they are airtight. Once opened, the bag may be reclosed with a twist tie. For the longest storage life, keep beans in a glass or plastic container with a tight fitting lid.

Sorting

Sorting means picking over the beans before cooking them. Remove small rocks, pieces of dirt, beans with holes or cavities, badly misshapen or wrinkled beans and those greatly undersized or discolored.

Rinsing

Washing is not part of the packing process because water would rehydrate the beans. Do not rinse beans until you are ready to soak or cook them. Even then you do not have to rinse beans if you’re going to soak them. Any field dust will be removed and discarded with the soak water. If you cook the beans without soaking, rinse them after sorting.

Soaking

Soaking is not an essential step in bean preparation. The purpose of soaking is to begin rehydration before cooking, thereby reducing cooking time. Unsoaked beans take longer to cook and require more attention so they won’t cook dry.

During soaking, beans make up their lost water, increasing up to twice their dried size. Enough water must be used to keep the beans covered while soaking. Once rehydrated, beans cook in 1 to 3 hours, depending on the type of bean.

There are basically two methods for soaking: long-soak and quick-soak. Both work equally well and differ only in the amount of time required to rehydrate the beans. Choose the one which best suits your time and schedule.

Long-soaking takes time and some advance planning, but needs very little effort. First, cover the beans with water at room temperature. Soak them overnight or for 8 to 10 hours. Keep the beans covered by water while soaking. Be sure the soak water is at room temperature. Hot water may cause the beans to sour. Cold water slows rehydration and the beans will take longer to cook.

Cooking time will also be longer if beans are not soaked long enough – at least 8 hours. Beans soaked longer than 12 hours can absorb too much water and lose their characteristic texture and flavor. If you plan to cook beans for dinner and you want to use the long-soak method, start soaking in the morning. To cook beans for lunch, you’ll have to soak them overnight.

Quick-soaking rehydrates dried beans in little more than 1 hour. For most cooks, this is the most convenient method. Bring the beans and water for soaking to a boil. Boil for 2 minutes. Remove the beans from the heat and cover the pot. Let the beans stand in the soak water for 1 hour. At the end of the hour, discard the soak water and cook the beans.

Hot-soak. The Preferred Hot Soak is the newest method for soaking beans. Instructions for the Preferred Hot Soak are as follows:

After sorting and rinsing the beans, in a large pot add 10 cups of water for each pound (2 cups) of dry beans. Bring to a boil. Boil for 2 or 3 minutes, remove from heat, cover and stand at least 1 hour (quick-soak method), but preferably 4 hours or more; maximum 24 hours. (The longer soaking time is recommended to allow a greater amount of sugar to dissolve, thus helping the beans to be more easily digested.) Whether you soak the beans for one hour or several, discard soak water; rinse beans and pan. Return beans to pan, add fresh cold water to fully cover the beans, 1-2 teaspoons oil or shortening and 2 teaspoons salt, if desired. Simmer the beans gently with the lid tilted until they are tender, to avoid breaking the skins. If you wish to further season your cooked beans, adding vegetables and spices to the cooking water will enhance their flavor.

Cooking Without Soaking

Beans don’t have to be soaked before they are cooked. Soaking merely shortens cooking time. Because unsoaked beans have to cook longer, they require more energy from your stove.

To cook beans without soaking, use twice the amount of cooking water specified in the recipe. Combine the water and rinsed beans in the pot and bring to a boil. Some cooks like to bring the water to a boil first, then drop in the beans a few at a time so the boiling doesn’t stop. Either method will cook the beans satisfactorily. Cover the pot and reduce the heat to maintain a simmer. The beans rehydrate while cooking so you will have to watch them carefully and add more water whenever necessary to keep them covered.

Cooking time for unsoaked beans can vary up to 2 hours. Most beans will be tender in 2 to 3 hours.

To Discard Soak Water or Not

Some people are more susceptible than others to the discomforts of the gas, or flatulence, sometimes caused by eating beans. Flatulence occurs when bacteria normally found in the digestive tract reacts on certain chemical compounds in beans. Some are water-soluble and will be partially removed when the bean soak water is discarded.

Small amounts of water-soluble vitamins and minerals are also removed by discarding the soak water. Therefore, many cooks believe it is nutritionally important to use the soak water for cooking the beans. Current research shows that only small amounts of nutrients are lost. For many people, the discomfort avoided by discarding the soak water is more important than the small amount of nutritional benefits from using it.

Hard Water

If you consistently have problems cooking beans to the desired tenderness within the specified cooking times, it is possible you have hard water. Another sign of hard water is the appearance of a thick white or gray residue on the inside of your teakettle every time you boil water. This is caused by the presence of excessive amounts of certain minerals. High concentrations of these minerals interfere with chemical and physical changes that are supposed to occur in beans during soaking and cooking.

Some cooks suggest adding a small amount of baking soda to the cooking water to soften it. We don’t recommend this because baking soda may give the beans a soapy flavor and its ability to improve the bean cooking process has not been proved. Amounts of baking soda over 1/8 teaspoon per cup of beans may destroy the thiamine (Vitamin B1) in beans. Thiamine is a valuable nutrient and one reason why beans have a reputation for being nutritious. If you have hard water and are in doubt as to whether or not to use baking soda, buy purified bottled drinking water – not distilled water – for soaking and cooking beans.

Bean Arithmetic

A pound of beans measures about 2 cups.
Beans triple in volume when soaked and cooked.
A cup of dry beans yields 3 cups cooked.
A pound of dry beans yields 6 cups cooked.
Use 3 cups of water per cup of dry beans for soaking.
Simmer each pound of beans 2 hours after soaking.
A pound of dry beans makes about 9 servings of baked beans.
A pound of dry beans makes about 12 servings of bean soup.
A one-pound can of cooked beans measures about 2 cups.

[trisham]

Thanks. :)

It sounds so lovely.

[TenthAmendmentChampion]

http://www.centralbean.com/cooking.html

Bean Basics Part 2
Cooking Your Beans

How To Cook Dried Beans
Dried beans can be cooked in a saucepan or pot on top of the stove, in a pressure cooker, in your oven, or in your microwave.

The basic principles of cooking dried beans remain the same no matter which method you use. Dried beans require water or other liquid, oil or other fat and salt. Any acidic ingredients called for must be added at the specified time.

Water or other liquid is needed to soften the beans as they cook. There must be enough liquid to keep the beans covered so they will cook uniformly. Any beans not covered during cooking will dry out and be inedible.

Oil or other fat is used in the cooking of many foods to lessen the possibility of the cooking water boiling over. Vegetable oil, butter or margarine, lard or bacon is usually added to beans to help prevent boil-overs. The oil or fat used in the cooking also adds flavor to the beans.

Salt may be necessary to give beans flavor. There is some controversy as to when is the best time to add the salt to the beans. Some cooks add the salt only after the beans have been softened in cooking. Others prefer to add the salt to the cooking water with the beans. Our experience is that adding salt at the beginning of cooking results in more flavorful beans and does not significantly influence the cooking time or tenderness of the beans. For average taste, 1 teaspoon of salt in the cooking water for each cup of beans is about right. Note: You may want to hold off or cut down on the amount of salt used if salty meat is going to be added.

Basic Cooking

Place the drained beans into a large pot or Dutch oven and cover with 6 cups fresh water for each pound (2 cups) of beans, or to about one inch above the beans. Add 1 to 2 Tablespoons oil (to prevent boiling over) and seasonings as desired. Boil gently with lid tilted until tender when taste tasted, 1-1/2 to 2 hours. Add hot water as needed to keep beans just covered with liquid. The best rule is to test frequently during cooking, then come to your own decision when beans are tender and taste “done”.

Stove-Top Cooking

Cooking beans on top of the stove is a slow process that allows the flavors of the beans and seasoning to intermingle, creating the hearty flavor you expect from bean dishes. The disadvantage of this method is that it requires you to be present, although not continuously involved, while the beans are cooking.

To cook beans on your stove-top, combine soaked or dried beans, water, oil or fat, and seasonings in a saucepan or pot of appropriate size. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. This takes 30 minutes to 3 hours, depending on the bean variety. Check the beans occasionally to see if they are covered with the cooking liquid. If there is so much liquid absorption and evaporation that the top of the beans becomes exposed, add very hot tap water to the pot to cover the beans.

When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam. (To keep the foam down when cooking beans, add 1 Tablespoon of butter, drippings (consider flavor), or vegetable salad oil, for each cup of beans.)

The best cookware for beans is a heavy metal pot or saucepan. Stainless steel, cast aluminum or cast iron are all excellent. The following guide may help you decide which of your pots and pans would be best for cooking beans.

Stainless steel pans should have copper or aluminum bottoms to distribute heat evenly. This cookware is easy to care for and lasts a lifetime.

Cast aluminum pans must be heavy to distribute heat well. Aluminum darkens with use but this does not affect the quality of the cookware or the cooked beans. Thin aluminum pans are inappropriate for cooking pans.

Cast iron is the heaviest of stove-top cookware. It heats slowly, distributes heat evenly and holds heat better than other materials. Cast iron coated with porcelain enamel is easy to clean.

Pressure Cookers
Safety measures – All pressure cookers have built-in safety mechanisms:

An over-pressure plug prevents pressure in the cooker from increasing if the regulator vent becomes clogged. To make sure this vent is clear, hold the lid up to the light and look through the vent. If the vent is closed or evenly partially closed, unplug it before using the cooker.
A lock-on-lid prevents the cooker from being opened if there is still pressure inside.

Cooking Beans in Your Pressure Cooker – Combine soaked beans, water or other cooking liquid, vegetable oil and seasonings in the cooker. Do not fill it more than half full. Following the manufacturer’s instructions, seal the cooker and bring it up to the required pressure.

When the pressure regulator indicates the proper pressure, reduce the heat and start timing. Maintain heat under the cooker so the regulator moves gently or rocks 1 to 3 times per minute, as indicated for your type of cooker. If the regulator does not move at all, pressure is not being maintained because the heat is too low. If the regulator is in constant motion, the heat is too high. Cook for the shortest specified time indicted in the section called Bean Cooking Times.

Remove the cooker from the heat. To prevent beans from overcooking, follow the manufacturer’s instructions for quickly reducing the pressure in your cooker. To be sure the pressure has completely dropped, jiggle the regulator. If there is no hiss of steam, there is no longer any pressure.

Remove the regulator and lid and taste a few beans. If they are not as tender as you like, finish cooking without pressure. To do this, bring the beans to a boil over medium heat. Reduce the heat to maintain the beans at a simmer. Place the lid on the cooker but do not lock it. And do not use the weight, or pressure regulator. Simmer for 15 to 30 minutes until the beans are tender.

If you have to cook beans longer on top of the stove after they have cooked in the pressure cooker, add 1 minute to the pressure cooking time the next time you cook them. Continue to add a minute every time you cook beans until they are done to the tenderness you like.

High altitude (above 3,500 feet) will at least double the time needed for cooking beans under pressure (see High Altitudes below). Check the manufacturer’s instructions if you live in a high altitude area.

Because the cooking time in a pressure cooker is so short, the beans may not absorb the flavor from the seasonings as well as when they cook in a saucepan or pot. Some cooks let the beans stand 30 minutes or so after cooking in the pressure cooker to help them absorb the flavorings. Other cooks prefer to use the stove-top method when they want a highly flavored bean dish.

High Altitudes

As altitude increases, dried beans take more time to rehydrate and cook. The difference begins to be noticeable above 3,500 feet.

Your pressure cooker can be useful at high altitudes but you’ll have to experiment with the cooking time. Begin by doubling the pressure cooker time in section called Bean Cooking Times.

Pressure Cooker Tips

Before cooking beans in your pressure cooker, remove the rack, or trivet, from inside the cooker.
When you close your cooker, be sure the lid is closed tightly and locked. If the lid is not closed and locked, steam will escape and the necessary pressure for cooking will not build up.
Never remove the weight, or pressure regulator, while pressure is still in the cooker. This releases steam which is dangerously hot! To see if any pressure remains in the cooker, jiggle the weight on the vent. If you can see or hear steam escaping, you know there is still pressure in the cooker.

Oven Cooking

Baking in the hot dry air of the oven is a slow process, but it’s the only way to create the glazed, crusty top characteristic of baked beans and bean pot casseroles. Generally, oven cooking is used in combination with cooking in a pressure cooker or in a saucepan on top of the stove. Be sure the beans are not overcooked before baking or they will be mushy.

Traditional containers for baking beans are earthenware bean pots, usually 3 or 3½ quart size. The pot and lid should be glazed at least on the inside and must be lead-free. You can also use glass or ceramic casseroles. Metal baking pans are not recommended.

To bake beans, preheat the oven according to the recipe instructions. Then combine the drained cooked beans, seasonings, liquids and any other ingredients in the bean pot or casserole. Cover it and bake for 1 to 1½ hours. To brown the top of the beans, remove the lid and bake the beans 15 to 30 minutes longer.

Crock Pots (Electric Slow Cookers)

The advantage of using a crock pot is that you can put the food in it, turn it on and forget it. Several hours later, the dish is ready to eat. But beans do not cook that simply in a crock pot. The Low setting is too low, lengthening the cooking time to 16 to 20 hours. And depending upon the age of the beans and the hardness of the water, the beans may not cook at all! If you cook beans on the High settling, a large amount of cooking liquid evaporates. You’ll have to watch the crock pot to be sure the beans stay covered with liquid. If you want to experiment with your crock pot, try cooking soaked beans for 2 or 3 hours on High, making sure they are constantly covered by liquid. When they are just tender, turn the heat setting to Low and let them cook 6 to 8 hours longer. During these last 6 to 8 hours the beans wont need any special attention.

Crock pots can be used to reheat pre-cooked beans. They are also useful for keeping bean soups and stews warm while you finish preparing a meal or for serving at a buffet.

The Great Microwave Debate

Depending on what cookbook you read and the date it was published, you’ll run into conflicting opinions on using microwaves for cooking beans. We have included two sides of the microwave dilemma for your information, and leave the deciding up to you.

Microwave Cooking

To cook beans in your microwave, place drained, soaked beans in a container with 6-8 cups of fresh hot water, cover and cook at full power for 8-10 minutes or until boiling. Reduce power 50% and cook another 15-20 minutes or until beans are tender. The beans are now ready for use in any recipe using cooked beans, or for freezing.

Microwave Ovens

Microwave ovens are not satisfactory for cooking dried legumes because long slow simmering is required for complete dehydration and cooking. A microwave is a time-saver for thawing or reheating.

Thaw frozen beans in their plastic or glass freezer container. Remove the lid and cover beans loosely with plastic wrap or waxed paper. Microwave on Defrost or the setting recommended by the manufacturer for thawing. Thawing time varies with the amount of beans and the setting used. Do not thaw completely; beans should be icy in the center. Let them stand covered at room temperature 2 to 3 minutes to finish thawing.

If beans were undercooked when frozen, finish cooking them in a saucepan on top of the stove.

To reheat beans, cover with a glass lid, plastic wrap or waxed paper. Beans will pop when reheating on High so use Medium or the setting recommended by the manufacturer. Heating time varies with the amount of beans. Stir them at least once while reheating; let them stand 5 minutes to distribute the heat evenly.

Using a microwave oven to finish casseroles or main dishes may save up to an hour. Assemble the casserole. Cover and cook on a medium setting. Use the cooking time of a similar microwave recipe as a guide. Let the casserole stand 5 minutes before serving.

Until Tender

Most recipes will tell you to cook beans until tender. To check for tenderness, pinch or bite a few beans at a minimum suggested time, then every 10 to 15 minutes until the beans are tender.

Overcooked beans fall apart, releasing bean starch which thickens the cooking liquid. This may be desirable for some recipes.

Leftovers

Leftover beans should be cooled and then refrigerated in a airtight container. They will usually keep at least 4 days.

Bean dishes thicken as they cool and their seasonings and flavors continue to blend. That’s why bean dishes are better the next day.

Reheat beans over low heat and stir them often. Beans scorch easily over high heat. If the beans are too thick, stir in some water a little at a time.

Preparing more beans than you need is the best way to get valuable leftovers. With leftover beans you can make quick, easy lunches, salads or appetizers.

Freezing Cooked Beans

If you plan to freeze all of the beans you cook, it’s a good idea to undercook them. This usually means cooking about 30 minutes less than the suggested cooking times. If you cook beans in your pressure cooker, reduce the cooking time by 1 to 1½ minutes. Undercooking will help the beans maintain their shape and texture as they thaw and reheat.

Freeze beans in 1 to 2 cup portions so they’ll be easy to thaw and use. Freezer containers should be airtight and moisture proof. Leave enough space at the top of the container for expansion of the beans. Fill the container to 1 to 1½ inches from the top, making sure the beans are covered with liquid so they won’t dry out.

Cooked beans will keep in the freezer 2 to 3 months. After that time their flavor and texture will begin to deteriorate.

Thawing and Reheating Frozen Beans

Beans maintain their shape better if they are thawed slowly. Thaw them overnight in the refrigerator, for several hours at room temperature, or for about an hour in a pan of warm water. When the beans can be removed from their freezer container, put them in a saucepan to reheat and finish cooking.

Bring the beans to a boil slowly over medium heat to avoid scorching. Then reduce the heat and simmer until the beans are tender, 20 to 30 minutes. The time the beans need to simmer will depend on how undercooked they were when you froze them. If they were fully cooked before freezing, you need only reheat them.

Growing Your Own Bean Sprouts

Measure 1 cup dried beans. Wash and place in 4 cups of warm water. Soak overnight. Drain. Place in large jar, cover with a piece of cheesecloth or netting, and secure with a rubber band. Rinse beans and drain thoroughly. Keep in a warm place for 3 to 5 days. Rinse with warm water 3 to 4 times a day. Beans are mature when the sprouts are 1 to 2 inches long. Drain beans well; place in covered container and store in refrigerator up to 4 days. Yields about 4 cups.

How To Use Sprouts

If you want to eat just plain sprouts, stir-fry them in butter or oil for a few minutes, sprinkle with soy sauce and serve them as a crunchy side dish. Mix bean sprouts with lentil sprouts or alfalfa sprouts and other sprouted grains.

Home-grown sprouts are delicious with vegetables and in salads, soups and sandwiches.

If you have a pressure cooker, take advantage of it to prepare beans in a matter of minutes.

Pressure cookers are especially designed cookware of aluminum or stainless steel. All models have a lock-on lid and a vent over which a weight or pressure regulator, is placed. Most pressure cookers are designed to be used on top of your stove, but at least one model has its own electrical heat source.

Food is cooked by the high temperatures inside the cooker. This high temperature is made possible by raising the pressure to a point greater than atmospheric pressure. Fifteen pounds of pressure will raise the temperature in the cooker high enough to cook soaked beans in 3 to 8 minutes. Cooking times given below are based on 15 pounds of pressure. If your cooker uses only 10 pounds, double the cooking time. (Before cooking beans in your pressure cooker, read the manufacturer’s instructions.)

[TenthAmendmentChampion]

http://www.pinchingyourpennies.com/forums/showthread.php?t=46994

Shelf Life of Food Storage and other items

http://www.fmi.org/consumer/foodkeeper/brochure.cfm

After selecting food items, it’s up to you to take care of them properly.
The Food Keeper contains valuable food safety and storage advice to help you maintain the freshness and quality of foods that you purchase.

_________________

Shelf life of foods and other items- How long to keep things on the shelf and other tips.

Canned Goods:
http://www.foodreference.com/html/t...dshelflife.html

Condiments:
http://web.mit.edu/dryfoo/www/Info/condiments.html

Other items:
http://www.a1usa.net/gary/expire.html

Hormel.com - for many different food groups not just Hormel Products

How to determine the shelf life of foods -

Kroger brand foods - How to read codes and tell Exp dates

Dept of Health Services - guidelines - charts with expiration guidelines of all foods

Cupboard storage chart - at bottom of this webpage This is a really good chart and is easily printed off to keep in your cupboards.

Dehydrated foods - how long to store

Shelf life of Pet Foods

Home canned foods

http://www.msnbc.com/OnAir/nbc/Dateline/Food/shelf.asp

___________________

Consumer Reports definitions

READ more about it....

“Use by,” “best if used by,“ or “quality assurance” date:
The last date the product is likely to be at peak flavor and quality. One of these dates is often placed on foods such as cereal, which may decline in flavor and quality. It doesn’t mean the food is unsafe after that date.

“Sell by” or “pull”:
An indication, to the retailer, of the last day on which a product should be sold. It takes into account time for the food to be stored and used at home. You should buy it before the date, but don’t have to use it by then. You should be able to use milk, say, for up to about seven days after the sell-by date.

Pack or package date:
The date the food—fresh meat, for example—was packed or processed. Consumers can tell which package is fresher and choose that one. A pack date isn’t an indication of safety.

“Expiration”:
For most foods, this indicates the last date on which they should be eaten or used. Eggs are an exception: If you buy federally graded eggs before the expiration date (which must be no more than 30 days from when they were put in the carton), you should be able to use them safely for the next 3 to 5 weeks.

“Born on”:
Initiated by Anheuser-Busch, it’s supposed to let buyers choose the freshest beer. According to the company, its beer is freshest and tastes best within 110 days from the born-on date.

Coded date:
A series of letters or numbers or both used by the manufacturer to track foods across state lines and, if necessary, recall them. The code isn’t meant as a use-by date.

Other words to the wise:
As a rule, high-acid canned foods such as tomatoes can be stored on the shelf for 12 to 18 months; properly stored low-acid canned foods such as meat, fish, and most vegetables will keep 2 to 5 years. Don’t use a can that’s bulging. If perishable foods are packaged and frozen properly, they will be safe to eat after the expiration date, although the food may suffer freezer burn if it’s stored for a long time. And if a food bears a date without words? Unfortunately, you’ll have to guess what it means.
____________________

Spring and Fall is a good time to Rotate your foodstorage!!!!

Check the dates on your stock pile and rotate.

Some stores have a caselot sale this week so restock your shelves!!

Monitor the usage of your canned vegies and fruits to see how much you will need to restock during the Fall months when the case lot sales are offered.

Use up your older cake mixes, pasta and other prepared mixes. You don’t want them to go stale or have weevils invade your pantry.
_____________________

Walton Feed/Rainy Day Foods - canned. (800)847-0465
New Code as of Sep 98
CODE:You’ll find 2ea 5 digit numbers on top of the can. The first number of 5 digits contains the internal code for product and batch number. The 2nd 5 digit number contains the date. The first three numbers is the day of the year. The last two digits reflect the year.
Example: 09899=98th day of the 99th year or 5 Apr 99.
SHELF LIFE: See our storage life of foods page.

Old Code Before Sep 98
Code: There’s a 5 digit number on top of the can. The first two numbers are a code for the food, the 3rd number is the year and the last two numbers are the month. Example: 47210=Oct 92; 59501=Jan 95
SHELF LIFE: See our storage life of foods page.

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Bluebird Orange Juice - canned (800)237-7805
CODE: Write words...
“Chainstore”. Under each letter, put a number...
1234567890 This decifers the code. If the code reads ECCHO then the
date = 01/12/98.
SHELF LIFE: 2 years

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American Fare Canola oil (K-mart) (800)842-7886
CODE: On a code of139C8, first 3 digits are Julian date. The C is the mfg plant. Last number is the year.
SHELF LIFE:: 1 year. If kept longer, might be okay, but check for odor.

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Bush’s Baked Beans (1-423-588-7685)
CODE will indicate the date the food was packed.
Example: 9108A (translated: September 10, 1998)
9 = month = September
10 = day = 10th
8 = year = 1998
A = plant information
SHELF LIFE: Product (unopened is good for 2 years from the packing date (i.e., September 10, 2001)

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Capri Sun (800)227-7478 Capri Sun - Juice in pouches
CODE: First digit is the year (8 = 2008). Next three digits is the Julian date.
SHELF LIFE:: 18 months

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Comstock Apples in can (800)270-2743
CODE: On second line, first digit is plant, middle 3 are Julian day of year. The next number is year, then 24 hour time.
SHELF LIFE:: 2-3 years

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Del Monte (1-800-543-3090)
CODE will indicate date the food was packed.
Example: 8200V4120 (translated: July 19, 1998)

8 = year = 1998
200 = the 200th day in 1998 = July 19
V2140 = plant information
SHELF LIFE: Product (unopened) is good for 2 years from packing date (i.e., July 19, 2000)

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Dole canned juice (800)232-5942
SHELF LIFE:: 2 - 3 years

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Fleischman’s Yeast (800)777-4959
Date is stamped. If you use it past the stamped date, you must first “PROOF” it. Proof it by bringing water to the temperature in the instructions on the back. Stir in 1 tsp of sugar and one packet of yeast. After five minutes it should begin to bubble. At the end of 10 minutes, it should have a rounded crown of foam on it. If this happens, yeast is active. (Be sure to deduct the water from your recipe)

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Freshlike (1-920-435-5300)
CODE will indicate the date the food was packed.
Example: 7M831 (translated: August 31, 1997)

7 = year = 1997
M = plant
8 = month = August
31 = day of the month = 31
SHELF LIFE: Product (unopened) is good for 2 years from the packing date (i.e., August 31, 1999)

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Green Giant Vegetables (800)998-9996
CODE: First letter is year, next is month, then year.
SHELF LIFE:: Beans 2 yrs. Corn/peas 3 yrs. Mushroms-4 yr

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Hershey (1-800-468-1714)
CODE will indicate expiration date.
Example: 9ID (translated: September 1999)
9 = year = 1999
I = month (A-L) = September

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Jif Peanut Butter

This date is printed in white near the universal product bar code “(UPC)” and might look something like this: 1122Y320.

CODE: First number is year, next three are the numeric day of the year

The first number represents the year it was made. 1 = 2001, 2 = 2002, etc. The next three numbers represent the day of the year the product was made. In our example, the 122 (or one hundred and twenty second day) is May 2.

For instance, the 1 in our example code means it was made in 2001. A number 0 would mean it was made in 2000, 9 in 1999, and so on.

The remaining numbers and letters are plant codes, which have nothing to do with the date.

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Joan of Arc Beans
CODE: First letter is year, next is month, then year.
SHELF LIFE:: 3 years.

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Kraft Foods - Dream Whip www.kraftfoods.com
CODE: First number is year, next three numbers is Julian day of year.
SHELF LIFE:: 2 years.

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Libby Vegetables (315)926-3225
CODE: 2nd digit is year, first letter is month, third digit is plant. Next 2 numbers is day of month
SHELF LIFE:: 2 years for most. Sauerkraut 18 months

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Lipton Ragu pasta sauce in jar (800)328-7248
CODE: On first line the last four numbers are the Julian day and last number is year.
SHELF LIFE:: 2 years

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Mariani Prunes (Sold at B.J.’s club)
CODE: First number is year, next three are Julian calendar.
SHELF LIFE:: 12 months.

---

Motts Apple juice & Apple Sauce in a glass jar (800)426-4891
CODE: After WA, first number is year, second two are month, next two are day.
SHELF LIFE:: One year

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Nabisco Snackwells Granola Bars (800)622-4726
CODE: First number is year, next three are day.
SHELF LIFE:: 6-8 months

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Nally Chili
Code: 81898 is Aug 18, 1998
Shelf Life: 24 Months from date on the can.

---

Nat’l Fruit Product Co. Whitehouse Apple juice (800)551-5167
CODE: First letter is plant, Next number is year, Next letter is product, Next 2 are day, then shift.
SHELF LIFE:: 2 years

---

Nestle Carnation or Contadina Products First letter is year, next is month, then year.

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Nestle Juicy Juice (800)637-8532
CODE: First number is the year, next three are Julian calendar day
SHELF LIFE:: 14 mo for most. Strawberry - 8 months
Nestle Libby Nectar juice in a can (800)637-8532
CODE: First number is the year, next three are Julian calendar day.
SHELF LIFE:: Apricot - 24 mo. Peach - 24 mo. Pear - 24 mo. Strawbry - 6 mo. Papaya - 12 mo.

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Peter Pan Peanut Butter (1-800-222-7370)
CODE will indicate the date the food was packed.
Example: D87F2 (translated: July 1998)
D = plant
8 = year = 1998
7 = month = July
F2 = plant information
SHELF LIFE: Product (unopened) is good for 1 year from the packing date (i.e., July 1999)

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Planters Peanuts (1-800-622-4726)
CODE will indicate expiration date.
Example: 0209A4 (translated: July 27, 2000)
0 = year = 2000
209 = 209th day of 2000 = July 27
A4 = plant information

---

Princella (1-800-234-ALLEN)
Code will indicate the date the food was packed.
Example: 82003 (translated: July 19, 1998)

8 = year = 1998
200 = 200th day of 1998 = July 19
3 = the shift the food was packed
SHELF LIFE: Product (unopened) is good 2 years from the packing date (i.e., July 19, 2000)

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Proctor & Gamble Criso & Butter flavor Crisco (800)543-7276

CODE: Code on both: First number is year. Next three are Julian calendar.
SHELF LIFE:: Reg crisco in can has indefinite shelf life. Should be used within 12 months of opening.
**Butter flavor has a shelf life of 18 months, to be used within 6-12 months of opening.

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Progresso Black Beans (800)200-9377
CODE: First letter is month, Next number is year, next letter is mfg plant, next two numbers, day of month. L7N26 = 12/26/97
SHELF LIFE:: 2 years
Progresso Soups (800)200-9377
CODE: First letter is month, Next number is year, next letter is mfg plant, next two numbers, day of month. L7N26 = 12/26/97
SHELF LIFE:: 3 years

---

Publix Cereal, boxed. Date printed on box is “pull date”
SHELF LIFE:: 12-18 months
Publix Coffee, instant Has “best if used by” date stamped on label
SHELF LIFE:: 1 year

Publix Coffee, regular brick
CODE: First 3 digits are Julian date, 4th is year.
SHELF LIFE:: 1 year

Publix Evaporated milk (800)242-1227
CODE: First digit year, next 3 is Julian date
SHELF LIFE:: 18-24 mo

Publix Jelly/Jam/Choc Syrup Has “best if used by” date stamped on label
SHELF LIFE:: 1 year

Publix Nondairy Creamer Has “best if used by” date stamped on label
SHELF LIFE:: 12 mo

Publix Peanut Butter Has “best if used by” date stamped on label
SHELF LIFE:: 1 year

Publix Veggies in can (305)652-2411, ask for Annette Vaughn at X3870
CODE: First dig is year, 2nd is month. The mo is represented by a number from Jan to Sept. For Oct, Nov, or Dec, it is represented by a O, N, or D
SHELF LIFE:: 2 years

---

Skippy Peanut Butter
CODE: First digit is month, next two the day, letter is mfg plant, and last number is year.
SHELF LIFE:: 2 years

---

Speas Apple Juice (1-717-677-8181)
CODE:
1st line - product code
2nd line - packing information
Example: MKY17D (translated: November 17, 1997)
M = plant
K = month (A-L) = November
Y = fiscal year = 1997
L = 7/1/1998 to 6/30/1999
U = 7/1/1994 to 6/30/1995
C = 7/1/1995 to 6/30/1996
K = 7/1/1996 to 6/30/1997
Y = 7/1/1997 to 6/30/1998
(On July 1, 1999, the letter U will change to 7/1/1999 to 6/30/2000)
17 = calendar day = 17th
D = unknown
SHELF LIFE: Product (unopened) is good for 1 year from packing date (i.e., December 17, 1998)

---

Starkist Tuna (800)252-1587 www.starkist.com
CODE: Last letter on second row is year, with G= 1998, F=1997, E=1996. Three numbers before that are Julian calendar day
SHELF LIFE:: 4-6 years

---

Sweet Sue Chicken & Dumplings and Chicken Noodle (800)633-3294
CODE: On 1st line - last # is year. On 2nd line - first 2 numbers are the month, next 2 numbers are day.
SHELF LIFE:: 2 years

---

Uncle Ben’s (1-800-548-6253)
CODE will indicate the date the food was packed.
Example: 823AB (translated: June 1, 1998)
8 = year = 1998
23 = 23rd week of 1998 = week of June 1
AB = plant information
SELF LIFE Product (unopened) is good for 2 years from the packing date (i.e., June 1, 2000)

---

Welches Grape Juice - Plastic bottle.(800)240-6870
CODE: First number is year, letter is manufacturing plant, next 2 numbers are day of month, next letter is month A=Jan, B=Feb, etc.
SHELF LIFE:: One year

[TenthAmendmentChampion]

Shelf life of foods and other items- How long to keep things on the shelf and other tips.

Canned Goods:
http://www.foodreference.com/html/tcannedfoodshelflife.html

Condiments:
http://web.mit.edu/dryfoo/www/Info/condiments.html

Other items:
http://www.a1usa.net/gary/expire.html

Hormel.com - for many different food groups not just Hormel Products

How to determine the shelf life of foods -

Kroger brand foods - How to read codes and tell Exp dates

Arizona Dept of Health Services - guidelines - charts with expiration guidelines of all foods

Cupboard storage chart - at bottom of this webpage This is a really good chart and is easily printed off to keep in your cupboards.

Dehydrated foods - how long to store

Shelf life of Pet Foods

Home canned foods

http://www.msnbc.com/OnAir/nbc/Dateline/Food/shelf.asp

[nw_arizona_granny]

http://www.freerepublic.com/focus/news/2132283/posts?page=2

F.D.A. Detains Chinese Imports for Testing
NY Times ^ | 11/13/08 | GARDINER HARRIS and ANDREW MARTIN

Posted on Friday, November 14, 2008 2:42:35 PM by LibWhacker

Candy, snacks, bakery products, pet food and other Chinese products that contain milk will be detained at the border until tests prove that they are not contaminated, the federal government announced Thursday.

[A little late getting this posted, but then I am that far behind on my pings...granny]